Photo: Jonas Ducker
Estimated Nutrition (whole recipe, rough)
451
Calories
11g
Protein
36g
Fat
23g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 14 oz flaked coconut (14 oz is about 5 cups)
- 14 oz can of Eagle Brand Sweetened Condensed Milk
- 2 tsp vanilla extract
- 1 1/2 tsp almond extract
- =
Directions
1
Preheat oven to 350°.
2
In large bowl, combine coconut, Eagle Brand and extracts; mix well
3
Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets; garnish as desired.
4
Bake 8 to 10 minutes or until lightly browned around edges.
5
Immediately remove from baking sheets (macaroons will stick if allowed to cool.)
6
Store loosely covered at room temperature.
7
Optional: Top each macaroon with a piece of chocolate.
Recipe sourced from
fandom